Creamy, authentic and aromatic: discover all the secrets behind Sora Lella’s iconic Cacio e Pepe, a timeless Roman classic that never goes out of style!
Ingredients
100 g tonnarelli
Freshly ground pepper blend
Pecorino Romano, as needed
Fresh Roman mint, as needed
Pasta cooking water, as needed
Method
Heat a frying pan over the hob and toast the freshly ground pepper blend.
Cook the tonnarelli in plenty of boiling water that has been lightly salted.
Blend the Pecorino with a little lukewarm pasta cooking water until you obtain a smooth, creamy emulsion.
Drain the pasta, reserving some of the cooking water.
Transfer the tonnarelli to the pan with the toasted pepper, add a ladleful of cooking water and the mint leaves, torn by hand rather than chopped.
Lower the heat to the minimum and add a generous tablespoon of the Pecorino emulsion.
Turn off the heat completely and add more grated Pecorino, tossing the pasta well to bring everything together without allowing the cheese to coagulate.
Plate the pasta and finish with another sprinkling of Pecorino and a pinch of the pepper blend.
